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EUROPEAN FOOD RESEARCH AND TECHNOLOGY Q2

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
1438-2377
期刊简拼：
EUR FOOD RES TECHNOL
年发文章数：
244
E-ISSN：
1438-2385
Gold OA文章占比
29.67%
研究文章占比：
88.11%
是否OA：
No
Jcr分区：
Q2
中科院分区：
3区

出版信息

出版商：
Springer Berlin Heidelberg
涉及研究方向：
工程技术-食品科技
出版国家：
GERMANY
出版语言：
English
出版周期：
Monthly
出版年份：
1898

2023-2024最新影响因子:3
自引率:6.70%
五年影响因子:3.4
JCI期刊引文指标:0.66
h-index:89
CiteScore:6.60

期刊关键词

2区 SCIE Scopus 农林科学 3区 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:

-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.

Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

《EUROPEAN FOOD RESEARCH AND TECHNOLOGY》期刊已被查看：次
期刊简写：EUR FOOD RES TECHNOL

此期刊被最新的JCR期刊SCIE收录